Pickled Hot Dogs Recipes

Steps:

• Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
• Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Boil all ingredients (including hot dogs) together.
• Put in jar and refrigerate overnight.
• Store in refrigerator.
• Can also use smoked sausages, deer sausages, ring bologna, and other types of pre-cooked smoked meats.
• Also suitable for pickled eggs.
• Serve chunks of pickled hot dogs or sausage with saltine crackers for a snack.

Steps:

• Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
• Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
• Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

Steps:

• Cut the garlic cloves into 3 or 4 Large slices apiece.
• Rinse the dill sprigs and leave whole.
• Cut the hot dogs in half (the short way).
• In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
• Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
• Let "marinate" in the frige for a week for the best flavor, then inhale as needed.